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Pak Choi and Carrot Salad

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Ingredients for 2 servings:

  • 3 tbsp sesame oil
  • 1 tbsp soy sauce
  • 3 tbsp lemon juice
  • 2 tbsp honey
  • e.g. salt and pepper
  • 1 handful of walnuts
  • 3 carrots
  • 1 pak choi
  • e.g. fresh basil
  • n. B. spring onion(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

simple and changeable

Mix the dressing together from sesame oil, soy sauce, lemon juice, honey, salt, and pepper. I pour the ingredients into a jam jar and shake it vigorously. Wash the vegetables. Peel the carrots and cut them into fine, bite-sized sticks. Cut the bok choy into thin strips. If the bok choy is fresh and the leaves are nice, I use those too. Chop the walnuts. Now toss the vegetables with the walnuts and the dressing and let it sit for about 20 minutes. If desired, you can refine the salad with fresh basil (cut into strips), spring onions, and/or parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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